When the idea was first proposed to me, I was skeptical. I always thought ice cream was difficult. Intimidating, even. You needed to make custard, then you needed a special machine… I thought this one might require some encouragement, or no one would make ice cream. So I got a bucket of vanilla just in case. I couldn’t have been more wrong. From ice cream to 50/50 bars, from root beer floats to sorbets and sherbets, we had 11 flavors of homemade ice cream, with all kinds of toppings. Add ice cream maker to their list of many talents…. Do I live in a “sweet” neighborhood or what?

How to be Neighborly: Be Sweet.

Here are a few of the not so intimidating contributions….

No Churn Ice Creams

Maple, Bacon & Bourbon Ice Cream

10 slices of thick bacon, cooked and chopped into 1/4 inch pieces

14 oz sweetened condensed milk

1 tsp maple syrup

1/4 c bourbon

16 oz Cool Whip (2 containers)

1/2 c toffee bits (optional)

1/4 c maple syrup for topping

Combine condensed milk, 1 tsp maple syrup, bourbon, and Cool Whip in a bowl and mix well. Sprinkle in bacon and toffee (if using) and stir. Allow to set in the freezer overnight. Serve with a drizzle of maple syrup over the top.

Mango Margarita Sherbet

5 limes, zested & juiced

6 Tbsp tequilla

1/4 tsp salt

20 oz frozen mango chunks

1/4 c sugar

1/4 c milk

Put all ingredients in a blender (such as a Vitamix) and blend until smooth. You will need to stir it a bit to get it smooth.

Cherry Kir Royale Sherbet

20 oz frozen cherries

2 Tbsp crème de cassis

1/2 c champagne

1/2 c milk

1/2 tsp salt

Put all ingredients in a blender (such as a Vitamix) and blend until smooth. You will need to stir it a bit to get it smooth.

Churned Ice Creams

Mayan Coffee

14 oz can sweetened condensed milk

1/2 c half & half

1 3/4 c espresso

i tsp cinnamon

1 tsp nutmeg

Combine all ingredients in a bowl and allow to chill. Put in a ice cream maker and churn using manufacturer directions (about 30 minutes).